Top 4 Guamanian Stews

Kadon guihan is a common Chamorro fish stew prepared with fish that is cut into smaller pieces, onions, green pepper, and coconut milk. Pepper leaves are sometimes added to the stew in order to enhance the flavors even further. It is recommended to let the stew sit for a couple of minutes, then serve it warm.Expand

Uniquely flavored with annatto extract and tangy from added vinegar, bistek is a popular Chamorro dish consisting of thinly sliced beef, onions, garlic, black pepper, vinegar, and annatto-flavored water. This flavorful beef stew is sometimes enriched by the addition of peas or green beans. When done, the dish is often served topped with a steaming pile of fluffy white rice and enjoyed as a filling main course.Expand

Kaddon pika is a spicy Chamorro chicken stew made with chicken pieces marinated in vinegar, garlic, onions, soy sauce, and black pepper. The meat is then cooked in a pan, drained, and coconut milk is added to the concoction. A spicy kick can be achieved by adding hot peppers to the dish, so there are numerous variations of spiciness, depending on personal preferences. It is recommended to serve kaddon pika warm over rice.Expand

Estufao is a versatile Chamorro dish that is quite similar to the Filipino adobo. It is prepared with meat such as beef, chicken, or pork, cut into small chunks and combined with water, vinegar, and spices such as bay leaves, salt, and garlic. The stew is often additionally thickened with cornstarch, and meat and gravy can be served separately or together. It is recommended to pair the dish with steamed white rice on the side.Expand